Classic Lachha Paratha

In a mixing bowl, combine the flour and salt. Add 15g of melted ghee and mix with your fingers until the flour resembles coarse crumbs. Gradually add warm water while mixing until a dough begins to form.

Knead the dough on a clean surface for 6-8 minutes until it is smooth, soft, and pliable. It should not be sticky. If too dry, add water 1 teaspoon at a time.

Cover the dough with a damp kitchen towel or plastic wrap and let it rest at room temperature. This relaxes the gluten, making it easier to roll.

Divide the dough into 4 equal portions. Roll one portion into a thin circle, approximately 20cm (8 inches) in diameter. The thinner you roll it, the more layers you will achieve.

Brush the surface liberally with melted ghee and dust lightly with dry flour. This creates the barrier necessary for layer separation.

Create the layers using the fan-fold method: Make small pleats (accordion folds) about 1cm wide starting from one edge to the other. You should end up with a long, pleated strip.

Hold one end of the pleated strip and roll it tightly inward like a cinnamon roll or coil. Tuck the outer end underneath the center of the coil to seal. Repeat for all portions. Let coils rest covered for 10 minutes.

Heat a heavy skillet or tawa over medium heat. Gently flatten a coil with your hand, then roll it out carefully to a 15cm (6 inch) circle. Do not press too hard, or the layers will merge.

Place the paratha on the hot skillet. Cook for about 1 minute until small bubbles appear. Flip and cook for another minute. Brush the top side with ghee, flip again, and press gently with a spatula to crisp up the layers. Repeat flipping and brushing until golden brown spots appear on both sides.

Remove from heat. To release the layers, place the hot paratha between your hands (use a towel if sensitive to heat) and clap your hands together gently to crush the bread slightly from the sides. Serve immediately.